1) black soybean natto
黑豆纳豆
1.
Study on the fermenting technology of black soybean natto
黑豆纳豆发酵工艺的研究
2) black-soybean dregs
黑豆豆渣
1.
The technological process of different proteinases hydrolysis preparation of soluble protein from black-soybean dregs was studied.
研究了不同蛋白酶水解黑豆豆渣,制备可溶性蛋白的工艺。
3) black soybean
黑豆
1.
Study on the optimization of extract parameters of black soybean's pigment and its stability;
黑豆色素提取条件的优化及其稳定性研究
2.
Study on stability of fermented milk of black soybean and haw;
黑豆山楂发酵乳稳定性的研究
4) black bean
黑豆
1.
Development of mixed fermented yoghurt with dark rice and black bean;
黑米与黑豆混合发酵酸奶的研究
2.
Study on the production technology of yoghourt of black bean;
黑豆酸奶的生产技术研究
3.
The total flavones content and the antioxidant activity of soybean,black bean and soybean sprout
黄豆、黑豆、黄豆芽总黄酮含量及抗氧化活性
5) black beans
黑豆
1.
The nutrition value of black beans and the development in food industry;
黑豆的营养价值及在食品中的开发应用
2.
The results showed that hardness,springiness and resilieness of cooked black beans were all reduced by NaHCO3 and NaCl(NaHCO3>NaCl).
实验对蒸煮后的黑豆进行了TPA测试,研究了四种添加剂对其质地参数的影响。
3.
The results showed that hardness,springiness and resilieness of cooked black beans were all reduced by NaHCO3,NaCl and compound phosphates(NaHCO3>NaCl,compound phosphates),but compound phosphates had little effect on springiness.
对蒸煮后的黑豆进行了TPA测试,研究了不同添加剂对其质地参数的影响。
6) black-soybean
黑豆
1.
Using black-soybean and milk as the main materials,the black-soybean yoghurt was produced by marinating,plasm-grinding,destroying enzyme,adjusting,sterilizing and fermenting.
以黑豆和鲜牛乳为主要原料,黑豆经浸泡、磨浆、灭酶、调配、杀菌和发酵而成黑豆酸乳。
2.
The intercropping of castor and black-soybean is of significant effect on prevention and control of Aphis glycines and Leguminivora glycinivorella, but the effect differs when the variety is.
试验研究了蓖麻、黑豆间作对黑豆主要害虫的防除效果。
补充资料：黑豆鸡汤
黑豆鸡汤
材料
黑 豆 2 两
白 莲 子 1 两
鸡 1 / 2 只
姜 五 片
做法
鸡 出 水 洗 净 。
黑 豆 及 白 莲 子 用 清 水 浸 2 小 时 备 用 。
煮 沸 适 量 清 水 后 ， 把 所 有 材 料 放 入 煲 内 ， 再 滚 后 慢 火 煲 2 小 时 即 成 。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。